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By adding a few simple ingredients to our Keto Variety Cookie Mix you will get these delicious Keto Pecan Sandies Cookies. These keto cookies are gluten-free,  sugar-free, and sweetened with our BochaSweet granular sweetener. These buttery and nutty pecan sandies are delightfully tasty and easy to make. These cookies bake in 12 minutes and can be enjoyed soft-baked right away, or for a crispier texture wait a day.

Keto Pecan Sandies Cookies

Keto Pecan Sandies Cookies

  • Total Time: 15 min
  • Serves: 16 cookies

Ingredients:

  • 1 pouch Keto Variety Cookie Mix
  • 1 egg
  • 3 tablespoons butter
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 cup chopped pecans (1 cup for crunchier texture)

Instructions:

  1. Preheat oven to 325F.
  2. Combine cookie mix, egg, melted butter, vanilla, cinnamon, and chopped pecans. Use spatula to create a cookie dough.
  3. Roll into 16 balls on parchment-lined cookie sheet. Slightly press down to flatten. Bake at 325F for 12-14 minutes or until golden brown.

NUTRITIONAL INFORMATION (PER COOKIE):

  • Calories: 100
  • Carbs: 10g
  • Calcium: 20mg
  • Iron: 1.3mg
  • Protein: 4g
  • Cholesterol: 20mg
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Fiber: 4g
  • Sugar: <1g
  • Sodium: 85mg
  • Potassium: 60mg

Keywords: keto pecan sandies cookies

Pecan Sandies Cookies

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Recipe and content provided by Arame Ndoye, instagram @wannabeketogirl

Wouldn’t you love to eat cookies for breakfast? 😍 If so, you’ll enjoy these low carb thumbprint cookies with a sugar-free strawberry chia jam.

Strawberry Chia Thumbprint Cookies

  • Author: Arame Ndoye
  • Total Time: 1 hr
  • Yield: 20 cookies

Ingredients:

Strawberry Chia Jam

  • 18 ounces frozen strawberries
  • 3 tablespoons sweetener
  • 5 tablespoons chia seeds

Thumbprint Cookies

  • 2 ounces softened unsalted butter
  • 5 tablespoon granulated sweetener (use BochaSweet)
  • 2 ounces softened cream cheese
  • 1 egg
  • 1 ounce strawberry chia jam
  • 1 1/2 cup almond flour
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Prepare strawberry chia jam: Add frozen strawberries to small non-stick pan over low heat and let simmer 20 minutes; stir frequently to avoid burning. Blend with an immersion blender or regular blender and stir in sweetener and chia seeds. Store in airtight jar in fridge for 1 week.
  2. Preheat oven to 355 F (180 C) and line a baking sheet with parchment paper.
  3. Using an electric hand mixer, mix butter, sweetener, cream cheese and vanilla extract until smooth.
  4. Mix in egg then mix in almond flour. If dough is too soft, wrap in plastic wrap and store in fridge for 20 minutes.
  5. Shape dough into small balls and place them on baking sheet.
  6. Press your thumb into each ball and fill with chia jam. Bake for 15 minutes and let cool completely before enjoying.

Serves: 20 cookies

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 82
  • Carbs: 2g
  • Protein: 2.5g
  • Fat: 7.5g
  • Saturated Fat: 3g
  • Cholesterol: 10mg
  • Fiber: 0.9g
  • Net Carbs: 1.1g
  • Sugar: 0.4g

Keywords: strawberry chia thumbprint cookie

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